Begin by stacking wonton wrappers and cutting them into strips. Heat oil in a deep pan over medium heat until shimmering. Carefully drop in the sliced wrappers and fry for about 2–4 minutes, or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil while you prepare the next ingredients.

In the same pan, add bacon slices and cook over medium heat for about 5–7 minutes, turning occasionally until they are golden and crispy. Once done, set the cooked bacon aside on a plate.

Using the bacon drippings, add hot dog sausages to the pan and sauté them over medium heat for about 3–5 minutes. Once cooked, remove them from the pan and set aside.

In a mixing bowl, whisk together all-purpose flour, salt, and water until the mixture is completely smooth. Allow it to rest for about 5 minutes.

Heat a non-stick frying pan over medium heat and lightly grease it with oil. Pour a ladleful of batter into the pan, swirling to coat the surface evenly. Once the edges start to lift and the center begins to set, crack an egg on top. Cook for another 1–2 minutes.

Remove the cooked crepe from the pan and place it on a clean plate. On one half of the crepe, layer fresh coriander, cheddar cheese, crispy bacon, sautéed hot dogs, wonton crackers, and lettuce. Gently fold the crepe over and roll it tightly to encase all the fillings inside. Serve immediately.